Chef Bob makes one of his classic dishes to start; pan seared chicken liver salad. This chicken liver is placed over fresh frisee lettuce and softly covered in smoked bacon and red wine vinaigrette. It's a great way to start the evening. This is perfectly paired with a Julienas from the Beaujolais region of France, that has earthy hints of cherry and raspberry with medium bodied tannins that goes well with the liver and smoked bacon. Chef Bob keeps the French tradition going with one of his most acclaimed recipes, duck leg confit. Chef Bob teaches Nikka how to make this dish by showing her how to de-bone a duck leg. Served with the duck, Chef Bob adds caramelized onions and sauteed spinach. With this great meal, he adds one of his Southern American spins on food and has Nikka make zucchini rounds stuffed with sausage and sun dried cherries. The duck is drizzled with champagne vinegar, wildflower honey and cherry reduction. With this, Bob pairs a Spanish Tempranillo wine from the Rioja region. Its fresh sweet red-berry almost cherry fruit stands out and accompanies well with the confit and the cherry reduction. Pan seared chicken liver salad in a smoked bacon red wine vinaigrette dressing with Julienas from the Beaujolais region of France and Duck leg confit over caramelized onions and sauteed spinach paired with a 40-year-old Tempranillo wine from Spain.